Recipe courtesy of Scott Leibfried

Basil Poached Shrimp

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 10 servings
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For the shrimp:

5 pounds (21 to 25 count) shrimp, raw, peeled, and deviened

2 lemons, cut in 1/2

2 cups white wine

1 bunch parsley

10 white peppercorns

For the basil pesto:

1 cup basil leaves

1 tablespoon toasted pine nuts

1 cup extra-virgin olive oil

1 tablespoon chopped garlic

Salt and pepper


  1. Put all of the ingredients in a large pot. Season with some salt and cover with cold water. Bring to a boil. As soon as the shrimp reaches a boil, remove from the heat, strain the water and plunge the shrimp into ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.;

For the basil pesto:

  1. Put all ingredients in a food processor and pulse a few times to blend the pesto. You do not want it completely smooth, leave it a little rough. After the shrimp are cooled, strain the water and toss the shrimp with the pesto, season with salt and pepper.;
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